Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe

Step 1: To begin making the Shakarkandi Malpua recipe, first we need to peel and boil the sweet potato

Step 2: After it gets cold, mash the sweet potato with a masher or with hand

Step 3: In a big bowl, add mashed potato, milk powder, all purpose flour, sugar, sooji, fennel seeds, cardamom powder and make a smooth thick batter, thicker than normal malpua batter, otherwise it will break while frying

Step 4: Add more milk if necessary

Step 5: Rest it for 20 minutes

Step 6: Meanwhile make the sugar syrup

Step 7: In a saucepan, add 1 cup sugar with 1 cup of water and let it boil until sugar dissolved completely

Step 8: After the sugar dissolves, give it a stir and boil for more 5 minutes

Step 9: After 5 minutes, add rose water and give it a stir

Step 10: Heat oil in a frying pan and add 1 ladle full of Shakarkandi Malpua batter giving it a round shape

Step 11: Let the Shakarkandi Malpua fry one side then flip another side to prevent breaking

Step 12: After the malpua turns light brown from both the sides, take out and dip in sugar syrup

Step 13: Dip the Shakarkandi Malpua in sugar syrup for 5 minutes then transfer into another bowl

Step 14: Make the other malpuas following the same process

Step 15: Place the Shakarkandi Malpua in a serving bowl and top it with chopped pistachios on top

Step 16: These malpuas can be stored in freezer for 5 days

Step 17: Whenever you want to eat, you can heat it and serve

Step 18: Serve Shakarkandi Malpua Recipe as a dessert on a special ocassion after a soulful meal of Jaipuri Aloo Pyaaz Ki Sabzi, Ajwain Puri, Kale Chane Ki Sabzi, Boondi Raita and Satvik Carrot Sprout Salad